Cooking Instructions

Melt butter in a small saucepan over medium heat. Add in maple syrup, pumpkin purée and salt. Whisk until well combined. Remove from heat and set aside.

In a large bowl, mix sugar and pumpkin pie spice. Cut biscuits in quarters and add dough pieces to the sugar mixture, tossing to coat.

Place 1/3 of the pumpkin mixture into the bottom of a bundt pan. Drop half of the biscuit pieces on top and pour in another 1/3 of the pumpkin mixture. Arrange the remaining dough and the rest of the pumpkin mixture.

Bake 35-45 minutes or until golden brown on top. Cool 15 minutes.

In a small saucepan melt together Maple Almond Butter and coconut oil, stirring constantly.

Drizzle Almond Butter mixture over the monkey bread and top with chopped pecans. Enjoy!